HONEY GARLIC CHICKEN BREAST

HONEY GARLIC CHICKEN BREAST
Servings: 4
500 g chicken breast, boneless and skinless (2 pieces)
salt and pepper
½ cup / 60 g flour
50 g / 3.5 tablespoons unsalted butter (or 2 ½ tablespoons olive oil)
2 garlic cloves, minced
1 ½ tablespoons cider vinegar (or white or other clear vinegar)
1 tablespoons light soy sauce (or all purpose)
⅓ cup / 90 g honey (or maple syrup)

Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
Place flour in a shallow dish. Coat chicken in flour and shake off excess.
Melt most of the butter in a large skillet over high heat – hold back about 1 tsp for later.
Place chicken in skillet and cook for 2 – 3 minutes until golden.
Turn and cook the other side for 1 minute.
Turn heat down slightly to medium high.
Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.
Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.
Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.
Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.
Recipe posted by Johanna Viljoen Zwiegelaar
Photo by Debby Bignoux